Cabbage and Fonio Salad

15 minutes prep 5 minutes active cooking 20 minutes total

Makes 4 - 6 servings

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A relative newcomer to American tables, fonio has been grown in Africa for more than 5,000 years.

The light, fluffy grain with a nutty flavor cooks in a few minutes, unusual for a whole grain packed with complex carbohydrates, an array of vitamins, and protein. It adds substance to this cabbage salad with a zingy, cilantro-date dressing inspired by Samin Nosrat’s adaptation of a chutney from chef and anthropologist Niloufer Ichaporia King’s landmark cookbook, “My Bombay Kitchen.”

Yolélé works with small, mostly women-owned farms to bring us...

fonio, a climate-friendly and nutritious ancient grain from the Sahel region of West Africa.

What You'll Need

Ingredients

1/2 head green cabbage, chopped finely
1 golden beet, grated
1 medium shallot, chopped
Juice and zest from 2 limes
1/2 bunch cilantro, leaves and stems, finely chopped
1 tablespoon grated ginger root
1 jalapeno pepper, halved and sliced (remove seeds and white membrane for less heat)
2 tablespoons of date syrup - substitute honey.
1 cup, cooked fonio - Cooked according to package directions
1/4 cup of Madre Terra extra virgin olive oil
1/2 teaspoon of Italian fine sea salt
1/2 teaspoon of Burlap & Barrel Purple Stripe garlic
1 teaspoon of New York Shuk Shawarma